Mac and cheez

Brigham had a rough week and needed some comfort food pronto.  Nothing hits the mark like mac and cheese.  We decided to try the no-cheese sauce from the Forks Over Knives cookbook.  Perhaps we missed a step, but this didn't quite satisfy like some of the other recipes have (like the upcoming posts on the amazing chana saag and curried red lentils!).  The cheese sauce consists of an onion, a red bell pepper, onion powder, garlic powder, cashews, tahini and nutritional yeast.  Using tahini doesn't quite follow the whole foods, plant based diet.  Neither does the parmesan we used because we didn't quite have enough nutritional yeast.  But I believe rules are meant to be bent and rigidity leads to failure so we worked with what we had.  Don't get me wrong, the pasta was absolutely edible.  It just wasn't quite the delicious, cheesy comfort food we craved.  I'm definitely going to try again.  Perhaps with a little butternut squash and all of the nutritional yeast!